On Aug 26, 2:38*pm, Chemo the Clown > wrote:
> I like my eggs over easy with the white done and the yolk runny. Most
> place I eat just don't get the white done enough. When I fry eggs, I
> fry in a little butter and when the white looks nice and set, I put in
> about 1 tablespoon of water and quickly put a lid on the pan ofr about
> one minute. Granted, the eggs aren't "over easy" but the white is nice
> and done and the yolk is nice and runny.
>
> As Andy would say, "and you"?

That's exactly how I do it. A friend who owned a restaurant used to
cook them that way and taught me how to do it that way.

I also find that it also improves the "flavor" of the eggs. Don't you
think so?

iuki